Glazed Ham on the BBQ 

INGREDIENTS

1 Fresh Meats Half Leg Ham

3 cups pineapple juice 

2 cups brown sugar 

2 teaspoons powdered mustard

Cloves 

Foil tray

METHOD

Preheat BBQ to 130 degrees. You want it to glaze low and slow.

Remove ham from packing and pat dry with some paper towel. 

Make a slice in the rind on the end of the shank then carefully run your thumbs under the top of the rind to remove it making sure you leave the fat intact. 

Score the fat using a sharp knife about 5mm thick in a diamond shape. Be careful not to cut through the meat.

Wrap the end of the shank in foil to prevent burning and to give you something to hold if needed. 

Place ham in a foil tray. I like to spray the tray with some olive oil to prevent sticking. 

Place cloves in each cut in the fat of the ham. 

Prepare glaze by mixing pineapple juice, brown sugar and powdered mustard together. 

Pour glaze over the ham. 

Place ham in the BBQ with the lid down. 

Using a spoon or a basting brush, spoon the glaze over the ham every 20 minutes. 

If the liquid in the tray starts to dry up, add a little water as you go.

The glaze will start to thicken slowly over 2 hours

Once the ham has been glazed (around 2 hours), remove it from the BBQ and allow it to rest for 30 minutes. 

Remove cloves and slice.

Image by Oh So Busy Mum